The last couple of weeks we have been indulging in “nice cream” every evening after dinner. It’s so good… frozen bananas, a little bit of cocoa, sweetener, blitz and done.
But I was missing something, something sticky on top so I came up with this caramel sauce, it’s refined sugar free. So much better for you than the store bought junk.
It’s quick to make but you do have to let it cool about an hour or so before using. It’s great on pancakes and french toast too.
Makes 1 medium jar
1 C. Coconut Blossom sugar
2 tbsp. butter
1 tbsp honey
3/4 C. coconut cream
1/2 tsp vanilla extract
pinch of Himalayan salt
Place the coconut sugar, honey and butter in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.
Pour in the coconut cream and keep stirring until it has fully combined. Turn down the heat and allow the sauce to simmer for 10 minutes until it has thickened.
Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.
Store in a sealed jar or container in the fridge for up to 2 weeks.
Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars